Red Chile Turkey Breast with Succotash Salsa Recipe

Name: Red Chile Turkey Breast with Succotash Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground white pepper; 2 tablespoons ground cinnamon; 2 tablespoons ground ginger; 1/4 cup light brown sugar; 1/4 red wine vinegar; 1 tablespoons sesame oil; 1/4 cup peanut oil; 1 tablespoons ground fennel seed; 1 tablespoon pureed canned chipotles; 2 tablespoons ancho chile powder; 1 turkey breast (4 to 5 pounds) fresh or frozen; 1/2 cup finely chopped red onion; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; 1 jalapeno, finely diced; 1 cup fresh corn kernels; 1 cup baby lima beans, (if frozen thawed, if fresh blanched); 2 cloves garlic, finely chopped; 1/4 teaspoon cumin; 3 tablespoons fresh lime juice; 1 tablespoon olive oil; Salt and freshly ground pepper

Servings: persons

2 tablespoons ground white pepper
2 tablespoons ground cinnamon
2 tablespoons ground ginger
1/4 cup light brown sugar
1/4 red wine vinegar
1 tablespoons sesame oil
1/4 cup peanut oil
1 tablespoons ground fennel seed
1 tablespoon pureed canned chipotles
2 tablespoons ancho chile powder
1 turkey breast (4 to 5 pounds) fresh or frozen
1/2 cup finely chopped red onion
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 jalapeno, finely diced
1 cup fresh corn kernels
1 cup baby lima beans, (if frozen thawed, if fresh blanched)
2 cloves garlic, finely chopped
1/4 teaspoon cumin
3 tablespoons fresh lime juice
1 tablespoon olive oil
Salt and freshly ground pepper

1
Whisk together all ingredients in a large non-reactive bowl.
2
Prick turkey breast with a fork and add to the marinade, turn to coat completely.
3
Refrigerate covered, for at least 4 hours.
4
Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.
5
Mix all ingredients together in a medium bowl and season with salt and pepper to taste.
6
Let sit 30 minutes.
7
Serve at room temperature.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons ground white pepper, 2 tablespoons ground cinnamon, 2 tablespoons ground ginger, 1/4 cup light brown sugar, and more.

Yes, Red Chile Turkey Breast with Succotash Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Chile Turkey Breast with Succotash Salsa

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